YIELD: 12 SERVINGS For the jalapeno-cilantro sauce: 10 cups prepared salsa 10 garlic cloves, coarsely chopped 5 jalapeno peppers, chopped 2 cups fresh cilantro 4 oz. lemon juice salt and pepper, to taste For the enchiladas: 40 oz. red enchilada sauce ¾ cup cilantro, chopped 3 tsp. ground cumin 10 oz. prepared veggie burger, ¼" dice 1 red onion, 1/8" dice 20 (6") corn tortillas 15 oz. black beans, canned, drained 20 oz. soy cheese, shredded 10 oz. lettuce, shredded For the ...

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